* 8kg (18 pound) whole Turkey
* ½ cup Butter, softened
* 1.5 quarts homemade Turkey Stock or canned Chicken stock
* Salt and Freshly ground black pepper to taste

===Method===
* Preheat Oven to 325 Degrees Fahrenheit. Place the rack in the lowest position of the Oven.
* Remove the neck and giblets.
* Rinse the Turkey and pat it dry with Paper towels.
* Place the Turkey, breast side up, on a rack in the Roasting pan. Rub the skin with softened Butter, and season with Salt and Pepper.
* Fill the body cavity with Stuffing.
* Place a Meat thermometer in the thickest part of one Thigh.
* Position an aluminium foil tent over the Turkey.
* Place the Turkey in the Oven, and pour two cups of Stock into the bottom of the Roasting pan.
* Baste the entire Turkey every 30 minutes with the juices on the bottom of the pan.
* Add Stock to the drippings as they become dry, about one to two cups at a time.
* Remove aluminium foil tent after two and a half hours.
* Roast until the Meat reaches 185 Degrees Fahrenheit and the Stuffing reaches 165 Degrees Fahrenheit. This should take about 4 hours.
* Serve immediately.
* '''A comprehensive guide to roast meat cooking times''' - give the time you want to carve your roast and we'll give you a timed step by step roasting guide
*A large selection of stuffing recipes
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